电子舌技术在普洱散茶等级评价中的应用  

Application of electronic tongue in the Pu-er tea quality grade analysis

作　　者：贺玮[1] 胡小松[1] 赵镭[2] 廖小军[1] 张燕[1] 吴继红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083 [2]中国标准化研究院食品与农业标准化研究所,北京100088

出　　处：《食品工业科技》2009年第11期125-127,131,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划(2006BAK04A05)

摘　　要：为了探讨茶叶的感官审评结果与电子舌测定结果的相关性,3个等级的云南普洱散茶分别被用于感官审评以及电位型电子舌的检测。电子舌测定结合主成分分析法(PCA)的结果显示,在第一和第二主成分的得分图上,电子舌可以区分特征十分相近的不同等级的普洱茶。同时对感官与仪器分析数据进行PCA分析后,找到了与不同等级茶叶感官品质相关性较高的传感器。因此,电子舌有望应用于茶叶生产的在线检测,以保证质量的一致性与分等分级的客观性。The relationship between sensory and instrumental measurements of tea was investigated.Research was conducted to compare tea quality measured by a trained sensory panel and instrument analysis using electronic tongue.The electronic tongue was used in combination with principal component analysis （PCA） for the classification of tea samples from three quality grades.Results from these analysis demonstrated that tea samples with different quality grades can be separated clearly by electronic tongue.Electronic tongue can be also used to determine the electronic tongue sensors that were best correlated with sensory evaluation and provide the objective results in estimating tea quality.

关 键 词：普洱茶 电子舌 主成分分析法(PCA) 感官审评 

分 类 号：TS272.5[农业科学—茶叶生产加工]